I love making turkey this way. It is the best, very moist turkey.
Preheat oven to 375 degrees. Clean the turkey, rinsing the cavity well. Tear the lettuce into large chunks and stuff the turkey. NOTE: The lettuce will NOT add any flavor to the bird. You can add onion, fruit or anything to add flavor. DO NOT ADD STUFFING. It will not cook properly. You will get a soggy mess! Zest the lemon and then juice it in a separate container. Add the lemon zest to one stick of butter and add any other herbs you enjoy. ( I like thyme, rosemary and garlic). Smear the herbed butter all over the turkey. Cover the whole bird in foil, and seal it tightly around the pan. Bake at 375 degrees for 15-18 minutes per pound. Melt the last stick of butter and add the lemon juice for a baste. Uncover the last 45 minutes and baste every 10 minutes with the lemon butter. Bake until the juices run clear or 165 degrees. This can be adapted to any poultry you like – chicken or fish.